Nigerian Chicken Stew
Nigerian Chicken Stew is a dish that celebrates the heart of West African cooking, blending bold spices, vibrant peppers, and tender chicken into one comforting, aromatic pot. This deeply flavorful stew captures the warmth of home with every bite.
The chicken is seared to perfection, then simmered in a rich tomato-pepper sauce that pairs beautifully with rice, fried plantains, or yams.
Whether you’re exploring international chicken recipes or revisiting nostalgic flavors, this stew is a must-try for anyone who loves comforting, wholesome food packed with spice and soul.
Quick Recipe Overview
| Prep Time: | 20 minutes |
|---|---|
| Cook Time: | 40 minutes |
| Total Time: | 1 hour |
| Servings: | 6 |
| Course: | Main Course |
| Cuisine: | Nigerian |
| Method: | Stovetop |
| Diet: | Halal |
Why You’ll Love This Recipe
- Rich and aromatic: Each bite bursts with layers of spice and deep tomato flavor.
- Authentic West African flavor: A traditional stew loved across Nigeria and beyond.
- Perfectly balanced heat: The scotch bonnet adds just the right level of spice.
- Versatile pairing: Delicious with rice, plantains, or even low-carb cauliflower rice.
- Meal prep friendly: Stores and reheats beautifully for easy weeknight meals.
Nigerian Chicken Stew
- Total Time: 1 hour
- Yield: 6 servings 1x
Description
Nigerian Chicken Stew is a rich and flavorful West African dish made with tender seared chicken simmered in a bold tomato and pepper sauce. Perfect with rice, plantains, or yams, this hearty stew is full of warmth and spice.
Ingredients
- 2.5 lbs bone-in chicken (thighs or drumsticks), cleaned
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon curry powder
- 1 teaspoon thyme
- 1 onion, chopped
- 1/4 cup vegetable oil
- 4 large Roma tomatoes
- 1 large red bell pepper
- 1 small red onion
- 2 scotch bonnet peppers (use 1 for less heat)
- 2 tablespoons tomato paste
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1 bouillon cube
- Salt to taste
Instructions
1. Season the chicken with salt, pepper, paprika, curry powder, thyme, and chopped onions. Let marinate for 30 minutes.
2. Heat oil in a large skillet over medium-high heat. Sear chicken until golden brown on both sides, then remove and set aside.
3. In a blender, blend tomatoes, red bell pepper, onion, and scotch bonnets until smooth.
4. In the same skillet, fry tomato paste for 2 minutes. Add the blended mixture and cook for 10 minutes, stirring occasionally.
5. Add garlic powder, ginger powder, bouillon cube, and salt to taste. Stir to combine.
6. Return chicken to the skillet, coat with the sauce, and simmer for 25–30 minutes until the chicken is tender and the stew thickens.
7. Serve hot with rice, fried plantains, or yams.
Notes
Use bone-in chicken for more flavor.
Adjust spice level by using fewer scotch bonnets.
Add vegetables like spinach or bell peppers for a twist.
Palm oil can be used instead of vegetable oil for traditional flavor.
Store leftovers in the fridge for 4 days or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Nigerian
Nutrition
- Serving Size: 1 serving
- Calories: 395
- Sugar: 7g
- Sodium: 880mg
- Fat: 23g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 37g
- Cholesterol: 135mg
Ingredients
For the Chicken:
- 2.5 lbs bone-in chicken (thighs or drumsticks), cleaned
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon curry powder
- 1 teaspoon thyme
- 1 onion, chopped
- ¼ cup vegetable oil
For the Tomato-Pepper Sauce:
- 4 large Roma tomatoes
- 1 large red bell pepper
- 1 small red onion
- 2 scotch bonnet peppers (use 1 for less heat)
- 2 tablespoons tomato paste
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1 bouillon cube
- Salt to taste
Ingredient Tips Table
| Ingredient | Tip Example |
|---|---|
| Chicken | Use bone-in chicken for more flavor and tender meat. |
| Scotch bonnet | Handle with care, and use gloves if needed. One pepper gives mild heat. |
| Tomatoes | Use ripe Roma tomatoes for a richer base. |
| Curry powder | Adds earthy depth, choose a mild or hot blend based on preference. |
| Vegetable oil | Palm oil can be used for a traditional flavor. |
Step-by-Step Instructions
- Season the Chicken:
In a large bowl, season the chicken with salt, black pepper, paprika, curry powder, thyme, and chopped onions. Mix well and let marinate for 30 minutes. - Sear the Chicken:
Heat vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and sear on both sides until golden brown. Remove and set aside. - Prepare the Sauce:
In a blender, combine tomatoes, red bell pepper, onion, and scotch bonnets. Blend until smooth. - Cook the Sauce:
In the same skillet, add tomato paste and fry for about 2 minutes to remove acidity. Pour in the blended sauce, reduce heat to medium, and cook for 10 minutes while stirring occasionally. - Season the Stew:
Add garlic powder, ginger powder, bouillon cube, and salt to taste. Stir to combine. - Simmer with Chicken:
Return the seared chicken to the skillet, coating it with the sauce. Cover and simmer for 25 to 30 minutes on low heat, stirring occasionally, until the chicken is tender and the sauce thickens. - Serve:
Serve hot with white rice, fried plantains, or boiled yams. Garnish with fresh herbs if desired.
Helpful Tips
- Blend the sauce very smooth for a restaurant-style finish.
- Adjust scotch bonnet quantity for your spice tolerance.
- Do not rush the simmering stage; it’s what gives the stew depth.
- If the stew thickens too much, add a little water or broth.
Expert Tips for the Best Results
- Sear well: Browning the chicken adds depth and richness.
- Balance spice and salt: Taste as you go to perfect the flavor.
- Let it rest: Allow the stew to cool slightly before serving for maximum flavor.
- Add variety: You can make this stew with turkey, beef, or even chicken wings.
Recipe Variations
- Jerk Chicken Stew: Add jerk seasoning and a splash of lime juice for a Caribbean twist.
- Chicken Liver Stew: Replace chicken pieces with chicken liver for a nutrient-packed version.
- Vegetable Nigerian Stew: Add carrots, spinach, or bell peppers for a veggie-rich option.
- Coconut Chicken Stew: Stir in coconut milk for a creamy, tropical flavor.
Make Ahead & Storage Tips
Nigerian Chicken Stew tastes even better the next day. Store in airtight containers in the refrigerator for up to 4 days or freeze for up to 2 months. Reheat on the stovetop over low heat, adding a little water if needed.
Serving Suggestions
Serve this stew over steamed white rice or jollof rice, alongside fried plantains, or with boiled yams for a classic Nigerian combination.
If you enjoy flavorful, easy chicken dishes, you’ll also love my Chicken Pesto Flatbread Recipe. It’s a quick, Mediterranean-inspired meal topped with juicy chicken, creamy pesto, and melted cheese, perfect for lunch or a light dinner.
Pairing Ideas
Pair this flavorful stew with sweet fried plantains or coconut rice, and serve with a refreshing chilled drink like hibiscus tea or ginger juice.
Storage and Reheating Tips
- Refrigerate: Store in a sealed container for up to 4 days.
- Freeze: Cool completely before freezing in portions for up to 2 months.
- Reheat: Warm on low heat on the stovetop until heated through, adding a splash of broth or water if thickened.
Frequently Asked Questions (FAQs)
1. Can I make this stew less spicy?
Yes, simply reduce the scotch bonnets to one or replace them with mild red chili.
2. Can I use boneless chicken?
Yes, but bone-in adds more flavor. If using boneless, reduce simmer time slightly.
3. What can I serve with Nigerian Chicken Stew?
It pairs perfectly with rice, fried plantains, or yams.
4. Can I make this stew ahead of time?
Absolutely. The flavors deepen as it sits, making it even more delicious the next day.
5. Can I add vegetables?
Yes, you can add spinach, carrots, or bell peppers for extra nutrition.
6. How can I make it more authentic?
Use palm oil instead of vegetable oil for a traditional flavor.
7. Is this stew similar to curry?
It shares similar spices, but it’s thicker, richer, and more tomato-forward than curry.
Nutrition Info
| Serving Size: | 1 serving |
|---|---|
| Calories: | 395 kcal |
| Protein: | 37g |
| Carbohydrates: | 10g |
| Fat: | 23g |
| Saturated Fat: | 6g |
| Unsaturated Fat: | 12g |
| Cholesterol: | 135mg |
| Sodium: | 880mg |
| Sugar: | 7g |
| Fiber: | 3g |
Nutrition facts are estimates and may vary based on ingredients used.
Author’s Note
Hola! I love dishes that tell a story, and this Nigerian Chicken Stew connects me to the rich culinary traditions of West Africa. Its depth of flavor and the comfort it brings remind me why I fell in love with global cuisine in the first place. This stew is bold, soulful, and perfect for sharing with loved ones.
Final Thoughts
This Nigerian Chicken Stew is the perfect blend of spice, comfort, and tradition. Its rich tomato base and tender chicken make it an instant family favorite. For more hearty international recipes, check out my Bok Choy Stir-Fried Beef Recipe or Dragon Chicken Recipe.
